How To Make Homemade Sauerkraut
Homemade sauerkraut is a surprising easy condiment or side dish that comes together with only 3 ingredients and a bit of time. The result is a crunchy, tangy compliment to bratwurst, hot dogs, Reubens, pork, and more.
Some thing seem so mysterious to make but are in reality actually very easy.
Homemade sauerkraut is one of those things.
It seems like it would be super complicated but it’s much easier than you might think with only 3 ingredients.
Plus most of the work is hands off while the cabbage does its thing and ferments.
That’s right.
You’re not doing much of anything.
The cabbage is.
And the finished sauerkraut has that classic tangy, slightly salty bite with a satisfying crunch.
Making your own also gives you control over the flavor and texture.
A longer ferment time means tangier sauerkraut while a shorter ferment means a milder version.
It does take some patience while the fermentation happens, but there’s something really satisfying about watching a simple head of cabbage transform into something so tasty.
Ingredients
To make this you’ll need:
- Cabbage– A small head of cabbage.
- Salt
- Caraway seeds– These are optional.
How to Make
Making homemade sauerkraut is pretty easy, as long as you have a little patience.
Just quarter the cabbage and then slice it thinly.
Put the cabbage into a large dish and sprinkle it with salt and caraway seeds, kneading the salt and seeds into the cabbage until the cabbage softens and releases liquid.
Pack the cabbage into a 1 liter jar.
Pour the liquid that the cabbage released on top of the cabbage.
Press the cabbage down into the liquid to make sure it is all submerged using weights or a smaller jar nested into the larger jar on top of the cabbage.
Cover the top of the jar with a cheesecloth and secure it with an elastic band.
Let the jar sit at room temperature for 3-7 days to ferment or until the desired tang is achieved.
Once the cabbage is tangy enough for you, remove the cheesecloth and smaller jar or weights.
Secure a regular lid on the jar and store in the fridge or serve with all your favorite recipes.
Enjoy!
Storing
Store the jar of sauerkraut in the fridge with the lid secured for up to a month.
Tips and Tricks
- A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they’re very sharp.
- Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
- The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.
Recipes to Serve with Sauerkraut
Homemade sauerkraut is a surprisingly simple condiment or side dish.
Make it and enjoy!
Looking for recipes that pair well with sauerkraut?
Try these:
- Slow Cooker Bratwurst And Sauerkraut
- Reuben Crescent Rolls
- Beer Bratwurst With Sauerkraut
- Roast Pork Loin With Rosemary Brown Sugar Sauerkraut
- Classic Reuben Sandwich Recipe
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How To Make Homemade Sauerkraut
Instructions
- Quarter the cabbage then slice thin, a mandolin makes this quick and easy.1 small head cabbage
- Place the cabbage into a large dish, sprinkle with the salt and caraway and then knead into the cabbage until the cabbage softens and releases lots of liquid.3 tbsp salt, 1 tsp caraway seeds
- Pack the cabbage into a 1 litre jar, then pour the liquid on top. Press down using weights or a smaller jar to make sure that all cabbage is submerged.
- Cover the top with a cheesecloth and elastic band, then allow to ferment at room temperature for 3-7 days, or until the desired tang is achieved.
- Remove the cheesecloth and smaller jar, then use a regular lid and store in the fridge for up to 1 month
Notes
- A mandolin will thinly slice the cabbage quickly; however, be extremely careful and follow the directions for use because they're very sharp.
- Massaging the salt into the cabbage will cause the cabbage to release a lot of liquid. It should release enough liquid to serve all the sliced cabbage.
- The ferment time is up to you. If you like a milder tang, you will probably need just 3 days whereas a more intense tang requires the full week.
Nutrition
